<TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:abv="http://ossetic-studies.org/ns/abaevdict" xmlns:xi="http://www.w3.org/2001/XInclude">
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            <titleStmt>
                <title>Abaev Dictionary: entry <hi rendition="#rend_italic">carv</hi></title>
            </titleStmt>
            <publicationStmt xml:base="../pubstmt.xml"><p>Translated from Russian in 2020 by Oleg Belyaev (ed.), Irina Khomchenkova, Julia
    Sinitsyna and Vadim Dyachkov.</p></publicationStmt>
            <sourceDesc>
                <bibl xml:lang="ru"><author>Абаев, Василий Иванович</author>.
                        <title>Историко-этимологический словарь осетинского языка</title>. Т.
                        <biblScope unit="volume">I</biblScope>. A–Kʼ. <pubPlace>М.–Л.</pubPlace>:
                        <publisher>Наука</publisher>, <date>1958</date>. С. <biblScope unit="page">??–??</biblScope>.</bibl>
            </sourceDesc>
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    <tagsDecl>
        <rendition xml:id="rend_italic" scheme="css">font-variant: italic;</rendition>
        <rendition xml:id="rend_smallcaps" scheme="css">font-variant: small-caps;</rendition>
        <rendition xml:id="rend_singlequotes" scheme="css" scope="q">quotes: "‘" "’";</rendition>
        <rendition xml:id="rend_doublequotes" scheme="css" scope="q">quotes: "«" "»";</rendition>
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        <body>
            <entry xml:id="entry_carv" xml:lang="os">
                <form xml:id="form_d474e66" type="lemma"><orth>carv</orth></form>
                <sense xml:id="sense_d474e69"><abv:tr xml:lang="ru">
                        <q>масло (топленое)</q>
                    </abv:tr><abv:tr xml:lang="en">
                        <q>butter (melted)</q>
                    </abv:tr></sense>
                <re xml:id="re_d474e79">
                    <form xml:id="form_d474e81" type="lemma"><orth>carv cæǧdyn</orth></form>
                    <sense xml:id="sense_d474e84"><abv:tr xml:lang="ru">
                            <q>сбивать масло</q>
                        </abv:tr><abv:tr xml:lang="en">
                            <q>make butter</q>
                        </abv:tr></sense>
                </re>
                <etym xml:lang="ru">Общеиранское слово: <mentioned corresp="#mentioned_d474e261" xml:id="mentioned_d474e97" xml:lang="fa"><lang/>
                        <w>čarb</w>
                        <gloss><q>жирный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e269" xml:id="mentioned_d474e105" xml:lang="fa"><w/>
                        <gloss><q>сальный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e275" xml:id="mentioned_d474e111" xml:lang="pal-x-pazend"><lang/>
                        <w>čarw</w></mentioned>, <mentioned corresp="#mentioned_d474e280" xml:id="mentioned_d474e116" xml:lang="pal"><lang/>
                        <w>čarp</w></mentioned>, <mentioned corresp="#mentioned_d474e285" xml:id="mentioned_d474e121" xml:lang="x-balochi"><lang/>
                        <w>čarp</w></mentioned>, , <mentioned corresp="#mentioned_d474e291" xml:id="mentioned_d474e127" xml:lang="ps"><lang/>
                        <w>cōrb</w></mentioned>, <mentioned corresp="#mentioned_d474e296" xml:id="mentioned_d474e132" xml:lang="sgh"><lang/>
                        <w>čärve</w></mentioned>, <mentioned corresp="#mentioned_d474e301" xml:id="mentioned_d474e137" xml:lang="kho"><lang/>
                        <w>tcārba</w>
                        <gloss><q>жирный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e309" xml:id="mentioned_d474e145" xml:lang="sog"><lang/>
                        <w>*čarp-(črp)</w>
                        <gloss><q>жир</q></gloss></mentioned>. Ср. также <mentioned corresp="#mentioned_d474e317" xml:id="mentioned_d474e153" xml:lang="sgh"><lang/>
                        <w>čarf-dṓn</w><note type="comment" xml:lang="ru"> (<bibl><ref type="bibl" target="#ref_Зарубин._Барт."/><biblScope>44</biblScope></bibl>)</note>
                        <gloss><q>охотничий рожок для масла</q></gloss></mentioned>. Иранские формы
                    представляют перебой индоевропейского <mentioned corresp="#mentioned_d474e331" xml:id="mentioned_d474e167" xml:lang="ine"><lang/>
                        <w>*selp-</w></mentioned>; ср. <mentioned corresp="#mentioned_d474e337" xml:id="mentioned_d474e173" xml:lang="inc-x-old"><lang/>
                        <w>sarpi-</w>
                        <gloss><q>топленое масло</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e345" xml:id="mentioned_d474e181" xml:lang="got"><lang/>
                        <w>*salba</w></mentioned>, <mentioned corresp="#mentioned_d474e350" xml:id="mentioned_d474e186" xml:lang="en"><lang/>
                        <w>salve</w></mentioned>, <mentioned corresp="#mentioned_d474e355" xml:id="mentioned_d474e191" xml:lang="de"><lang/>
                        <w>Salbe</w>
                        <gloss><q>масло</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e363" xml:id="mentioned_d474e199" xml:lang="de"><w/>
                        <gloss><q>мазь</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e369" xml:id="mentioned_d474e205" xml:lang="grc"><lang/>
                        <w>ελπος</w>
                        <gloss><q>елей</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e378" xml:id="mentioned_d474e214" xml:lang="grc"><w>έλφος</w>
                        <gloss><q>масло</q></gloss></mentioned>. — Приготовление масла (а также
                    сыра) свидетельствуется у осетин от глубокой древности.
                            <bibl><author>Геродот</author><biblScope>(IV 2)</biblScope></bibl>
                    сообщает о скифах: „Выдоив молоко, они наливают его в полную деревянную кадку,
                    приставляют к ней своих слепых (рабов) и заставляют болтать молоко; то, что при
                    этом остается наверху, они вычерпывают и считают это более ценным, чем то, что
                    остается внизу“. Аналогичное описание находим у
                            <bibl><author>Гиппократа</author><biblScope>(De morbis, кн. IV
                            20)</biblScope></bibl>: „Они (скифы) наливают молоко в полые деревянные
                    сосуды и качают их. От взбалтывания молоко пенится и разделяется; жирные части,
                    называемые «маслом» (βούτυρον), всплывают как более легкие наверх, а тяжелые и
                    густые остаются внизу“. Описанная у Геродота и Гиппократа техника изготовления
                    масла до сих пор бытует у осетин. Молоко наливается в сосуд из выдолбленного
                    дерева (<ref type="xr" target="#entry_kʼ0ystil"/>), отверстие плотно закрывается
                    куском кожи; затем сосуд кладется на специальные качающиеся салазки (<ref type="xr" target="#entry_kʼæræbi"/>) и качается до тех пор, пока масло не
                    отделится и не всплывет наверх. Остающаяся жидкость (<ref type="xr" target="#entry_mīsyn"/> — пахтанье, сколотина) употребляется в пищу с хлебом
                    или как напиток. Употреблялось масло исключительно в топленом виде. Нетопленое
                    масло не имеет в осетинском оригинального названия (<ref type="xr" target="#entry_nælxæ"/> — чеченское слово, <ref type="xr" target="#entry_garaḱʼi"/> — грузинское). Ср. <ref type="xr" target="#entry_xsyr"/> ‘молоко’, <ref type="xr" target="#entry_mīsyn"/>
                    ‘пахтанье’, <ref type="xr" target="#entry_cyxt"/> ‘сыр’.%n<bibl><ref type="bibl" target="#ref_Миллер_Вс._ОЭ"/><biblScope>II 50, 78</biblScope></bibl>;
                            <bibl><ref type="bibl" target="#ref_Miller._Gr."/><biblScope>28</biblScope></bibl>. — <bibl><ref type="bibl" target="#ref_ОЯФ_I"/><biblScope>I 58</biblScope></bibl>.</etym>
                <etym xml:lang="en">A common Iranian word: <mentioned corresp="#mentioned_d474e97" xml:id="mentioned_d474e261" xml:lang="fa"><lang/>
                        <w>čarb</w>
                        <gloss><q>fat</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e105" xml:id="mentioned_d474e269" xml:lang="fa"><w/>
                        <gloss><q>greasy</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e111" xml:id="mentioned_d474e275" xml:lang="pal-x-pazend"><lang/>
                        <w>čarw</w></mentioned>, <mentioned corresp="#mentioned_d474e116" xml:id="mentioned_d474e280" xml:lang="pal"><lang/>
                        <w>čarp</w></mentioned>, <mentioned corresp="#mentioned_d474e121" xml:id="mentioned_d474e285" xml:lang="x-balochi"><lang/>
                        <w>čarp</w></mentioned>, , <mentioned corresp="#mentioned_d474e127" xml:id="mentioned_d474e291" xml:lang="ps"><lang/>
                        <w>cōrb</w></mentioned>, <mentioned corresp="#mentioned_d474e132" xml:id="mentioned_d474e296" xml:lang="sgh"><lang/>
                        <w>čärve</w></mentioned>, <mentioned corresp="#mentioned_d474e137" xml:id="mentioned_d474e301" xml:lang="kho"><lang/>
                        <w>tcārba</w>
                        <gloss><q>fat</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e145" xml:id="mentioned_d474e309" xml:lang="sog"><lang/>
                        <w>*čarp-(črp)</w>
                        <gloss><q>fat</q></gloss></mentioned>. Cf. also <mentioned corresp="#mentioned_d474e153" xml:id="mentioned_d474e317" xml:lang="sgh"><lang/>
                        <w>čarf-dṓn</w><note type="comment" xml:lang="en"> (<bibl><ref type="bibl" target="#ref_Зарубин._Барт."/><biblScope>44</biblScope></bibl>)</note>
                        <gloss><q>hunting horn for butter</q></gloss></mentioned>. Iranian forms
                    represent the change of Indo-European <mentioned corresp="#mentioned_d474e167" xml:id="mentioned_d474e331" xml:lang="ine"><lang/>
                        <w>*selp-</w></mentioned>; cf. <mentioned corresp="#mentioned_d474e173" xml:id="mentioned_d474e337" xml:lang="inc-x-old"><lang/>
                        <w>sarpi-</w>
                        <gloss><q>melted butter</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e181" xml:id="mentioned_d474e345" xml:lang="got"><lang/>
                        <w>*salba</w></mentioned>, <mentioned corresp="#mentioned_d474e186" xml:id="mentioned_d474e350" xml:lang="en"><lang/>
                        <w>salve</w></mentioned>, <mentioned corresp="#mentioned_d474e191" xml:id="mentioned_d474e355" xml:lang="de"><lang/>
                        <w>Salbe</w>
                        <gloss><q>butter</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e199" xml:id="mentioned_d474e363" xml:lang="de"><w/>
                        <gloss><q>salve</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e205" xml:id="mentioned_d474e369" xml:lang="grc"><lang/>
                        <w>ελπος</w>
                        <gloss><q>chrism</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e214" xml:id="mentioned_d474e378" xml:lang="grc"><w>έλφος</w>
                        <gloss><q>oil</q></gloss></mentioned>. — Making butter (and also cheese) is
                    attested in the Ossetic culture so far in the extreme antiquity.
                            <bibl><author>Herodotus</author><biblScope xml:lang="en">(IV 2)</biblScope></bibl> tells
                    about Scythians: “When done milking, they pour the milk into deep wooden
                    buckets, and make their slaves stand around the buckets and shake the milk; they
                    draw off what stands on the surface and value this most; what lies at the bottom
                    is less valued”.<note type="footnote" n="1"> PUT NOTE HERE </note> An analogical
                    description is found in <bibl><author>Hyppocrates</author><biblScope>(De morbis,
                            book IV 20)</biblScope></bibl>: “The Scythians pour the milk of their
                    mares into woden vessels, and shake it violently. This causes it to foam, and
                    the fat part, which is light, rising to the surface, becomes what is called
                    butter (βούτυρον). The heavy or thick part, which is below…”. The technique of
                    butter making described by Herodotus and Hippocrates is still in use in Ossetia.
                    The milk is poured into the vessel made of hollowed wood (<ref type="xr" target="#entry_kʼ0ystil"/>), the hole is tightly closed with a piece of
                    leather; then the vessel is placed on special swinging skids (<ref type="xr" target="#entry_kʼæræbi"/>) and is being shaked until the oil separates and
                    floats up. Remaining liquid (<ref type="xr" target="#entry_mīsyn"/> —
                    buttermilk) is consumed with bread or as a drink. Butter was consumed only
                    melted. Unmelted butter does not have on original Ossetic name (<ref type="xr" target="#entry_nælxæ"/> — a Chechen word, <ref type="xr" target="#entry_garaḱʼi"/> — Georgian). Cf. <ref type="xr" target="#entry_xsyr"/> ‘milk’, <ref type="xr" target="#entry_mīsyn"/>
                    ‘buttermilk’, <ref type="xr" target="#entry_cyxt"/> ‘cheese’.%n<bibl><ref type="bibl" target="#ref_Миллер_Вс._ОЭ"/><biblScope>II 50,
                            78</biblScope></bibl>; <bibl><ref type="bibl" target="#ref_Miller._Gr."/><biblScope>28</biblScope></bibl>. —
                            <bibl><ref type="bibl" target="#ref_ОЯФ_I"/><biblScope>I
                        58</biblScope></bibl>.</etym>
                <note type="footnote" xml:lang="ru" n="1"/>
                <note type="footnote" xml:lang="en" n="1">Herodotus, with an English translation by
                    A. D. Godley. Cambridge. Harvard University Press. 1920.</note>
            </entry>
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